Steve Jones is living the dream at his beer and cheese bar

Beware: A beer and cheese revolution recently erupted near Mount Tabor, and there’s no stopping it. Curd nerd extraordinaire Steve Jones’ new outpost, Cheese Bar, will sell and serve 200 cheeses and more than 50 beers. “I love seeing people walk over to the cheese case, beer in hand, and match their favorite cheese; it’s like a living dream,” claims Jones. The quaint corner shop attends to every gourmand’s fermented fetishes, from cheese to cured meats to beer (and wine, too).

Procure your favorite artisan goods and linger over a malty brew and salty snack. Is there a better combination to be found? Jones says no. Here’s what he says about some of his favorite pairings. River’s Edge fresh chèvrewithKellerweis from Sierra Nevada Brewing Co. The acidity in this hefeweizen matches the acidity in the goat cheese. The wheat-based beer has banana-lemon notes that react with and complement the creamy Oregon cheese.

Pholia Farm Elk Mountain goat cheesewithOrganic Velvet ESB from Hopworks Urban BreweryThe milk in this firm aged cheese is from Nigerian Dwarf goats whose yield is small in volume, but big in flavor. The grain-driven beer (brewed on Powell Bo ulevard) has a floral aroma and malty finish that brings out the round, oaty flavors in the cheese. The ingredients within the ingredients come out, revealing what the goats eat. It’s really amazing.

Cowgirl Creamery’s Red HawkwithOld Foghorn from Anchor Brewing Co.I like beers with malty backbone. The viscosity and sweet maltiness in this beer stands up to the bacon-fatty flavors of this California washed-rind cheese. It takes a more complex triple cream to handle this beer.

Ancient Heritage AdellewithOyster Stout from Upright BrewingThis Oregon farmhouse sheep and cow’s milk cheese has a bloomy mild rind with a rich, creamy center. It’s great with the Oyster Stout, brewed near our very own Burnside Bridge. The beer starts out briny (it’s brewed with some oyster juice) with roasted grains up front, is super creamy in the middle and finishes with a slight note of bitter. The cheese and beer together give you the sensation of chocolate cake batter; that’s the only analogy I can think of.

Rogue Creamery Smokey BluewithWatershed IPA from Oakshire BreweryWith something as big and hoppy as a Northwest IPA, you need something that can stand up to it. The Smokey Blue has high acid with a lush smokiness. A plain blue cheese would be too hot and acidic with an IPA, but the smokiness in this Oregon blue centers it and rounds it all out.